Saoji Chicken

Name: Saoji Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 750 g chicken (bone-in, skinless, cut into pieces); 3 pcs onion (medium, finely chopped); 2 tbsp ginger-garlic paste; 2 pcs tomato (medium, pureed); 3 tbsp oil; 1 pinch salt; 1 cup water (hot, for gravy); 2 tbsp coriander seeds; 1 tsp cumin seeds; 8 pcs dried red chili (medium heat, destemmed); 1 tsp black peppercorns; 4 pcs cloves; 3 pcs green cardamom; 1 inch cinnamon (broken piece); 1 pcs star anise; 2 pcs bay leaf; 1 tbsp poppy seeds; 2 tbsp dry coconut (desiccated, unsweetened); 1 pinch turmeric powder; 2 tbsp coriander leaves (chopped, for garnish); 1 tbsp lemon juice (fresh squeezed)

RATING

4.4/5(32)

TASTE SCORE

9/10

A fiery, dark, and deeply aromatic chicken curry from Nagpur's Saoji community. Whole spices are roasted and ground fresh, then simmered with chicken on the bone in a thin yet intense gravy. The result is a rustic, robust curry with complex heat — perfect with bhakri or plain rice.

PREP

15m

COOK

40m

SERVES

1 KATORI

459 cal

SERVINGS

METHOD · 5 STEPS

roast · ~5 min
Roast and grind the Saoji masala.
1.Dry roast dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cardamom, cinnamon, star anise, bay leaves, poppy seeds, and dry coconut in a pan on low heat for 3-4 minutes until deeply fragrant.
2.Cool completely then grind to a fine powder. Set aside.
TIPRoast on low heat — high heat burns the spices and turns them bitter.
fry · ~4 min
Sear the chicken.
1.Heat 1 tbsp oil in a heavy-bottomed kadhai over high heat.
2.Add chicken pieces and sear for 2-3 minutes until lightly browned on the outside.
3.Remove chicken and set aside.
saute · ~15 min
Build the onion-tomato base.
1.Add remaining 2 tbsp oil to the same kadhai over medium heat.
2.Add chopped onions and sauté until deep brown (8-10 minutes).
3.Add ginger-garlic paste and sauté until the raw smell disappears (1 minute).
4.Add turmeric powder, stir, then add tomato puree and cook until oil separates (4-5 minutes).
TIPDeep brown onions are key — this color gives the curry its characteristic dark hue.
simmer · ~30 min
Simmer with masala and water.
1.Add the ground Saoji masala powder to the onion-tomato base and sauté for 2 minutes on low heat.
2.Return seared chicken pieces to the kadhai and stir well to coat with the masala.
3.Add hot water and salt, bring to a boil, then lower heat and cover.
4.Simmer for 25-30 minutes until chicken is tender and masala is well blended.
TIPKeep the gravy thin — Saoji rassa should be a flowing curry, not thick.
garnish · ~1 min
Finish and serve hot.
Turn off the heat. Stir in fresh lemon juice and garnish with chopped coriander leaves. Serve hot with bhakri or steamed rice.
TIPRest for 5 minutes before serving — flavors deepen as it sits.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always roast the whole spices on low heat until fragrant to avoid bitterness.
2
Brown the onions deeply for the signature dark color of Saoji curry.
3
Sear the chicken pieces well to lock in juices before adding to the gravy.
4
Keep the gravy thin — Saoji rassa is meant to be a flowing, not thick, curry.
5
Rest the curry for 5 minutes after cooking to allow flavors to meld.
6
Use bone-in chicken for richer flavor and more authentic texture.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace chicken with paneer or vegetables like cauliflower and potatoes. Use the same Saoji masala and cooking technique for a fiery no-meat version.

low oil

Low-oil

Reduce oil to 2 total tablespoons and skip searing the chicken; instead, add chicken directly after browning onions. The gravy will be lighter but still aromatic.

extra fiery

Extra-fiery

Add 2-3 extra dried red chilies and a teaspoon of black pepper powder to the masala for those who crave intense heat, a nod to the spiciest Saoji traditions.

HEALTH BENEFITS